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Quickly fried chicken fingers, crunchy homemade croutons, a tasty dressing, and fresh lettuce and pomegranate – this salad has all the features of a guaranteed crowd-pleaser.
3 tablespoons oil
1 chicken breast, cut into thin strips
2 tablespoons Gefen Honey
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
pinch of black pepper
1 tablespoon mustard
2 tablespoons Gefen Vinegar
1 clove garlic or 1 cube Gefen Frozen Garlic
2 tablespoons Heaven & Earth Date Syrup
6 tablespoons orange juice
2 scallions
pinch of salt
pinch of black pepper
1 roll or 1/2 a baguette
a little oil
salt
1 head of lettuce, shredded
1/2 cup pomegranate arils
Heat oil in a frying pan over medium heat. Add chicken strips, honey, garlic, and black pepper. Stir fry for five minutes, until the chicken is cooked through.
Blend all ingredients together using an immersion blender.
Freeze roll or baguette. Slice into thin rounds using a mandoline or sharp knife.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Lay rounds on a lined baking sheet; sprinkle with a little oil and salt and bake for eight minutes, or until golden brown.
Place lettuce and pomegranate arils in a bowl. Toss with dressing. Add chicken strips and croutons and serve immediately.
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